Wash and thoroughly drain 750g of Sushi Rice. Add the rice to 1 Litre of water. Using a medium sized pan with a tightly
fitting lid, boil fiercely until only a little water covers the rice.
Reduce the heat and simmer for about 10 minutes until all the water is absorbed. Remove from heat and leave to stand for 10
minutes.
Remove the rice from the pan and place in a large flat container such as a baking tray. With a wooden spoon or spatula , gently
fold in the Mitsukan Powdered Seasoning (two sachets are required for 750g of rice). Continue this gentle folding process,
fluffing up the rice (do not stir)., whilst cooling the rice quickly, using a piece of paper or fan, until most of the steam disappears.
This prevents the rice from forming lumps and will also add glossiness. Sushi Rice is now ready.
Cover the dish with a damp cloth until ready for use.

Note that Japanese style glutinous rice is the only rice suitable for creating successful Sushi